We’ve all enjoyed egg rolls, but have you ever tried any with egg in the filling? Or seasoned with Mexican flavoring? Or served with a creamy salsa? Try this recipe for a taste of all this. It’ll take some work, but it’s worth it for a special brunch or a weekend meal when you’re in the mood for something different. Be sure to make up the Sabor de la Casa seasoning in advance. (That and the salsa recipe make large quantities, so you’ll have some left over.) This comes from the Casa Laguna Inn in sunny Laguna Beach, California.

Laguna Egg Rolls

2015-01-30 19:01:15

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Ingredients

2 cups diced potatoes

1 tablespoon minced garlic

1 tablespoon minced shallots

2 tablespoons Sabor de la Casa (recipe below)

¼ cup red wine

1 tablespoon chives

¼ avocado, thinly sliced

11 eggs, gently whisked (reserve one for egg wash)

3 tablespoons olive oil

1 package of egg roll wrappers

Salsa Creamoso

Salsa Creamoso

4 Roma tomatoes (rough chop)

3 medium shallots (rough chop)

½ cup chopped cilantro

3 cloves garlic

¼ cup lime luice

1½ tablespoons hot sauce (preferably Sriracha)

1 chipotle pepper, from can (preferably adobo sauce type)

¼ cup heavy cream (or manufacturing cream if you can get it)

¾ cup cream cheese

Salt & pepper to taste

Sabor de la Casa seasoning mix

1 cup paprika

½ cup chili powder

¼ cup cumin

2 tablespoon onion powder

2 tablespoon garlic powder

Pinch of cayenne pepper

Salt and pepper to taste

Instructions

Pre-heat olive oil in a medium/ large sauté pan over medium-high heat. Add shallots and cook until fragrant (about 2 minutes). Reduce the heat and add in the garlic, sauté until aromatic but not browned. Add potatoes and allow to cook through (about 7 to 10 minutes). Sprinkle on Sabor de la Casa seasoning mix and combine thoroughly.

Remove potato mixture temporarily to separate bowl and deglaze the pan with red wine. Allow the wine to reduce by half.

While wine is reducing, add eggs to a mixing bowl and whisk together until well incorporated. Add potato mixture to wine reduction and stir in eggs, being careful to avoid scorching. When eggs are thoroughly incorporated and cooked, remove from heat and allow to cool to room temperature.

Lay out one egg-roll sheet and brush all 4 sides with egg wash. Add approximately one cup of mixture, spreading it corner to corner. Lay avocado on top of mixture, sprinkle on chives, and roll up burrito-style.

Heat olive oil in a medium sauté pan until hot but not smoking. Carefully place the rolls in the pan and cook until crispy, being sure to turn constantly to assure even cooking. Allow to cool and enjoy with Salsa Creamoso (below), or try your own favorite sauce.

Salsa Creamoso

In a sauce pot, bring heavy cream to a low boil. Stir in cream cheese until fully melted and combined. Turn off the heat and allow the mixture to come to room temperature.

While the mixture cools, add remaining ingredients into a blender, one at a time, using pulse feature to puree tomatoes, shallots, cilantro, garlic, and chipotle–in that order. Add hot sauce, lemon juice, salt, & pepper to taste, and blend for 10-15 seconds. Return cream & cheese mixture to medium heat and add contents from blender. Heat for 5 to 10 minutes. Yields 1 to 1½ quarts of creamoso.

Sabor de la Casa seasoning mix

Add all ingredients to a bowl and mix thoroughly. Store in sealed container.